Check off alert! Check off alert! This is dish #5.
SWEDISH MEATBALLS (south beach friendly)
These turned out fairly well. My husband actually ate some, and he usually doesn’t touch my (so-called) cooking.
What I did:
Dash of sea salt, maybe a tsp of fresh ground pepper, and a tsp or so of salt-free grilling seasoning (the recipe called for Allspice, but I didn’t have any).
I put the above in a bowl, then dumped 1.5 lbs extra lean ground beef on top. Mixed it up really well, then shaped 1″ meatballs out of it. It made 32 meatballs, I think.
In a skillet, I heated 2 TBS olive oil over med-high heat, then cooked the meatballs for about 2 minutes per side.
I then reduced the heat to medium and cooked the meatballs about 4 minutes, shaking the skillet to roll them around evenly.
Removed meatballs with a slotted spoon, then turned the heat back up to med-high and added 1 cup low sodium chicken broth.
Let it boil for 5 minutes, reducing the liquid by about 1/2.
Added 4 TBS low-fat sour cream, whisking it in.
Cooked 1 minute, then added the meatballs back in. Removed from heat, mixed the meatballs well with the sauce, and served with parsley sprinkled on top.
I ate steamed squash with this meal.